Ah ok, gotcha. Good luck! (And um, that bread pudding sounds amazing! Do you have a link for the recipe?)
It is amazing! I first had it at a posh baby shower years ago. No link, but I'll type it out because I'm in the Christmas spirit and feel like sharing! lol
White and Dark Choclate Bread Pudding with Irish Cream SauceSauce2 cups whipping cream
6 tablespoons Irish cream liqueur (I use Bailey's)
1/4 cup sugar
2 teaspoons cornstarch
2 teaspoons water
Bread pudding14 cups 3/4-inch French bread with crust (about 12 ounces)
6 ounces good quality dark chocolate, chopped
6 ounces good quality white choclate, chopped
4 large eggs
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Non-stick vegetable oil spray
For sauce:Bring cream, liqueur, sugar and vanilla to boil in a heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
For the bread pudding:Combine bread, dark chocolate and white chocalate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar and vanilla in another large mixing bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
Preheat oven to 350 degrees (about 180 degrees Celcius). Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Drizzle bread pudding wiht sauce and serve warm
Makes about 8 servings.
